Carrot Ginger Coconut Soup

I love homemade soups. But they have to be easy to make.

I am no chef. But, I can follow a recipe and there are certain dishes that I am confident enough to play around with. Soups are one of those dishes. My absolutely favorite soup is my homemade Butternut Squash soup. It’s a recipe I make often and I look forward to it during the winter. I grow my own butternut squash every summer, so it’s quite a treat to finally eat it during the colder months.

But, let’s face it, I need a new soup to add to my repertoire.

A few weeks ago, I took my kids to the high school Art Show to see artwork by kids in our school system from Kindergarten to 12th grade. It’s always such an impressive and varied show with lots of excitement. I was most excited for Empty Bowls. “Empty Bowls” is an international project to fight hunger, run by art organizations on a community level. It allows artists and groups to create and donate bowls, then serve a simple meal. We got to choose a bowl made by the high school students to keep as a reminder of all the empty bowls in the world. They served up several different types of soup in carry-out containers for a suggested donation as well. One hundred percent of each meal’s proceeds are devoted to local hunger-fighting organisations, such as food banks or soup kitchens, or to national or international charitable groups.


All the soups they had to offer made it difficult to make a choice (in hindsight, I should’ve bought more than one) But one definitely stuck out to me…..Carrot Ginger Soup. Hmmmm. I love carrots and I love ginger, so why not? I brought it home with my cute little heavy bottomed thrown bowl with uneven glaze proudly. (It’s tough not to be somewhat critical when you have a BFA in ceramics – sorry) The bowl is displayed in my kitchen and the soup is long gone.

But, wow, what a delicious soup. I just had to try to make it myself. Besides, it needed a little more ginger for my taste….

I looked up a bunch of different recipes for this soup and made a general plan that is VERY similar to my butternut squash soup. I love easy meals and that soup couldn’t get much easier. Let’s cook….

  • Throw carrots (around 2 lbs), garlic (I used a handful, but most people would probably prefer 2-3 cloves) and a halved onion on a sheet pan with a little evoo and roast until sweet squishy perfection at around 400º (usually around an hour).
  • Once it’s done roasting, throw the Onion, Carrots and Garlic in the Vitamix blender along with some fresh chopped Ginger (about a 2″ section, but you may want to start with less and add to taste) a dash of Bragg Liquid Aminos (or soy sauce) and 2-3 cups of Vegetable Broth and 2-3 cups of Coconut Milk. Blend away to creamy smoothness on the Soup button. You can even add a pinch of some fresh parsley….mmmmm. If you don’t have a Vitamix, just use an immersion blender or whatever you got. It’s not rocket science.
Might as well make my Butternut Squash Soup at the same time!

If it needs more liquid, add some. Bam.

Sprinkle some fun stuff on top – pepitas, croutons, seeds, sprouts, whatever ya want. Be thankful that you can fill your own bowl. Go fill someone else’s if you can.

Happy Slurping!



Leave a Reply